How to Make Natasha's Kitchen Beef Stew: 1 Minute to a Hearty Comfort Food Favorite

Natasha’s Kitchen beef stew is a hearty, flavorful dish perfect for cozy dinners and satisfying family meals. The recipe emphasizes tender beef chunks, rich broth, and wholesome vegetables simmered together for maximum flavor. Here’s how you can make Natasha’s Kitchen beef stew at home, step-by-step:

1. Ingredients:
2. 2 lbs beef stew meat (chuck roast, cut into 1-inch pieces)
3. Salt and pepper to taste
4. 2–3 Tbsp olive oil
5. 1 medium onion, chopped
6. 3 cloves garlic, minced
7. 3 carrots, peeled and sliced
8. 3 large potatoes, peeled and cubed
9. 2 Tbsp tomato paste
10. 1/4 cup all-purpose flour
11. 4 cups beef broth
12. 1 cup red wine (optional)
13. 2 bay leaves
14. 1 tsp dried thyme
15. 1 tsp dried rosemary
16. 1–2 celery stalks, chopped
17. Frozen peas, for garnish (optional)
18. Fresh parsley, chopped (for garnish)
19. Instructions:
20. Season beef pieces with salt and pepper. Dredge in flour, shaking off any excess.
21. Heat oil in a large Dutch oven or pot over medium-high heat. Brown beef in batches—do not crowd the pan. Remove and set aside.
22. In the same pot, sauté onions and carrots for about 3-4 minutes. Stir in garlic and cook 1 minute more.
23. Add tomato paste; stir and cook for another minute to deepen the flavor.
24. Return browned beef to the pot. Add celery, potatoes, beef broth, and wine (if using). Add bay leaves, thyme, and rosemary.
25. Bring the mixture to a gentle boil, then reduce the heat to low. Cover and simmer for 1.5–2 hours, stirring occasionally, until beef is fork-tender and vegetables are cooked through.
26. Remove bay leaves. Skim off any excess fat. Taste and adjust seasoning if necessary.
27. If desired, stir in peas and heat through for an extra pop of color and freshness.
28. Garnish with fresh parsley before serving.

As a designer, I always look for ways to optimize both function and presentation. For example, using a casserole or Dutch oven with a beautiful finish lets you serve stew directly at the table—blending practicality with aesthetics. Additionally, arranging your garnishes artfully can elevate the whole dining experience. If you’re also considering how your kitchen or dining room space can complement family meals, exploring a kitchen layout planner might inspire efficient, beautiful spaces for culinary gatherings.

Tips 1:

- Cut meat and vegetables uniformly for even cooking and an attractive presentation.

- For extra depth, use both red wine and beef broth, or substitute with more broth if desired.

- Leftovers taste even better the next day as flavors continue to meld.

- Try serving with rustic bread or over mashed potatoes for added comfort.

FAQ

Q: Can I make this beef stew in a slow cooker?

A: Yes, brown the meat first, then transfer everything to the slow cooker and cook on low for 7–8 hours or high for 4–5 hours.

Q: Can I freeze Natasha’s Kitchen beef stew?

A: Absolutely! Cool completely and store in airtight containers for up to 3 months. Thaw and reheat gently.

Q: What is the best cut of beef for stew?

A: Chuck roast is ideal due to its marbling, becoming very tender after slow cooking.

Q: Can I customize the vegetable mix?

A: Of course! Parsnips, turnips, or mushrooms make great additions or substitutions.

Q: How do I thicken my stew?

A: For a thicker stew, mash a few pieces of potato into the broth, or mix a little cornstarch with cold water and stir in during the final simmer.